News: wine
Exploring the origins of wine regionality
The University of Adelaide is bringing together experts from around the world in a two-day virtual conference to discuss the science that creates and defines regionality in wine.
Shining a light on the issue of wine fraud
University of Adelaide wine researchers are developing a fast and simple method of authenticating wine – a potential solution against the estimated billions of dollars’ worth of wine fraud globally, but also offering a possible means of building regional branding.
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Helping future-proof the wine sector
Winegrape growers around the world will be better able to navigate future global markets and the impacts of climate change with a new book available free online.
Uncovering the science of Indigenous fermentation
Australian wine scientists are shedding scientific light on the processes underlying traditional practices of Australian Aboriginal people to produce fermented beverages.
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New research to help wineries manage smoke taint
A new project to help Australia’s winemaking industry understand and respond to the impact of taint from bushfire smoke, which includes research from the University of Adelaide, has received $950,000 in Cooperative Research Centre Project (CRC-P) funding from the Federal Government.
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Virtual wine tasting becomes a reality
University of Adelaide students of oenology and viticulture are blind tasting wines in the familiar surrounds of their homes as part of their online learning.
Engineering for better brewing and wine-making
New University of Adelaide professor Robert Falconer aims to use pharmaceutical engineering principles and expertise in protein chemistry to find quality gains in beer brewing and improved technology for wine-making.
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University assists bushfire affected grape growers and winemakers
The University of Adelaide is offering assistance to wine producers affected by the bushfires in the Adelaide Hills.
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Uncovering the pathway to wine’s acidity
University of Adelaide wine researchers say their latest discovery may one day lead to winemakers being able to manipulate the acidity of wines without the costly addition of tartaric acid.
Developing the next generation of wine communicators
Wine Communicators of Australia (WCA) and the Adelaide Business School at the University of Adelaide are set to launch a national wine industry mentor program to boost the career trajectory of the next generation of wine communicators.
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